A delicious variation on the theme of breakfast sausage. Caul fat (or crépine) usually needs to be ordered from the butcher in advance. Buy a lot- it keeps in the freezer for a long time.
- 2 lbs fatty ground pork
- 1 Tbsp sea salt
- 2 tsp black pepper, ground
- 2 tsp sage, ground
- 1 medium onion, chopped
- ½ lb caul fat (opt.) *
*Caul fat or crépine, usually needs to be ordered from the butcher in advance. If you really want to get into sausage making, we recommend buying a lot of caul fat; it keeps in the freezer for a long time.
- Place pork, salt, pepper, sage, and chopped onion in a bowl. Mix well with your hands until homogenous, 2-3 minutes.
- Divide mixture into 12 more or less equal-sized patties. Unroll a sheet of caul fat on the counter. Slice into a square about 8 x 8 inches. Place a sausage patty it and wrap caul fat around it. Repeat for each sausage. Place the wrapped sausages on a tray and cover in plastic. Refrigerate 24 hours before cooking.
- If you don’t have caul fat, make 12 to 15 patties and keep in the fridge for 24 hours.
- Cook the sausages about 20 minutes in a large pan on medium heat or in and oven preheated to 350° F. Serve with mustard or finish cooking in a tomato sauce.
A variation of the Caillettes from The Spice Trekkers Cook at Home